- Granulated garlic .25 cup
- Ground cinnamon .25 cup
- Chili powder .5 cup
- Ground coriander .25 cup
- Black pepper .5 cup
- Ground cumin .5 cup
- Kosher salt .25 cup
- Granulated sugar .25 cup
- Paprika .5 cup
- Blended oil (80 percent extra virgin olive oil, 20 percent vegetable oil) 2 ounces
- Beef chuck flaps 5-6 lbs.
- Veal stock or beef broth 2 quarts
- Spanish onion, medium dice 1 ea
- Carrot, peeled medium dice 2 ea
- Celery stalk, medium dice 3 ea
- Garlic, whole clove 5 ea
- Fresh rosemary 3 sprigs
- Tomato paste .25 cup
- Red wine .75 cup
- Salt and pepper to taste
Toasted orzo mac and cheese
- Orzo .75 lbs.
- Velveeta cheese .25 lbs.
- Chicken stock 1.5 cup
- Heavy cream .25 cup
- Parmesan cheese, grated .25 cup
- Butter 1 tablespoon
- Truffle oil to taste
- Ohio tomatoes, rough chop 3 ea
- Extra virgin olive oil .25 cup
- Fresh basil, julienned 3 large leaves
- Balsamic vinegar to taste
- Salt and pepper to taste
Preheat oven to 275 degrees.
Make the rub by mixing all ingredients together in a bowl thoroughly. Then liberally rub the beef with the seasoning mix, and be sure to coat it well. Allow for the rub to settle on the beef, at least an hour or up to 24 hours.
Use a large sauté pan and place on high heat. Add the blended oil and sear the flaps one piece at a time, be sure to reach a golden brown color on all sides of the meat. When this is achieved remove the meat from the pan and place in an oven proof baking dish that is large enough to accommodate all of them.
After searing all the beef, (in the same sauté pan) add the onion, carrot, celery and garlic, and sauté until the onion is translucent. Add the rosemary and tomato paste, cook 3 to 5 minutes longer, then add the wine. Stir all the contents add the veal stock, then pour all over the beef. Cover and place in oven at 300 degrees. It will need at least 4 hours to cook (times may vary depending on oven).
On a small sheet pan, pour the dried orzo. Place in oven for 5 minutes, then mix and allow to cook another 5 minutes. There should be a mixture of toasted colors throughout the pasta. Allow to cool at room temp.
Put a pot of salted water on the stove at high heat. When it is boiling add the orzo, and cook until it is al dente. Drain the pasta, reserving 2 cups of the water for later use.
In that same pot, bring the chicken stock to a simmer and add the Velveeta. When the cheese is melted, add the cream and the pasta. Gently simmer until the liquid becomes thick, resembling mac and cheese. Finish with butter and truffle oil. The reserved pasta liquid can be used to adjust the thickness of the orzo.
In a bowl, add the tomatoes, basil, olive oil and balsamic vinegar and mix. Adjust seasoning and allow for ingredients to marinate.